Prep: 10min | Cook: 35m | Serves 4
This hearty shakshuka is perfect for an extra special brunch, lunch or even dinner. Serve with lots of crusty bread to mop up the lovely tomatoey sauce.
Ingredients
- 1 tbsp sunflower oil
- 6 reduced-fat sausages, halved
- 1 onion, thinly sliced
- 1 red pepper, chopped
- 1½ tsps paprika
- 1 tsp dried oregano
- 400g tin chopped tomatoes with garlic
- 4 free-range eggs
- 100g feta
- Small handful fresh flat-leaf parsley, roughly chopped
Method
- Heat the oil in a large, deep lidded frying pan over a mediumhigh heat, then add the sausage halves. Fry for 5 minutes on each side until cooked through and brown. Transfer to a plate and cover with kitchen foil to keep warm.
- Reduce the heat to medium and add the onion and red pepper to the pan. Stir-fry for 5 minutes, then add the paprika and oregano and cook for another 2 minutes until fragrant.
- Add the chopped tomatoes and season to taste. Fill one-third of the empty tin with water and add to the pan. Mix well and gently simmer for 10 minutes.
- Return the sausages to the pan, nestling them into the sauce, then make 4 wells with a spoon and crack an egg into each one. Cover the pan with the lid and let the eggs poach in the sauce for 5-6 minutes.
- Crumble the feta over the eggs, then scatter over the chopped parsley and a sprinkling of black pepper and serve.
Source: https://www.greatbritishfoodawards.com/recipes/sausage-shakshuka-with-feta